Adapted from Mary's Wicked Corn and Darin's Mexican Corn
2 pkgs *frozen steam-in-the-bag corn (about 10 servings total size)
1/2 cup sour cream
1/2 cup mayo (no substitute)
1/2 cup chopped cilantro
3-4 cloves minced garlic
1 tsp cumin
1/2 tsp mexican chili powder
juice from one lime
1/2 cup parmesan cheese
1/2 cup mexican blend cheese.
Cook corn in microwave, as directed on pkg. While corn is cooking, stir together the remaining ingredients. Add corn and bake, covered, at 350 for 30-40 min.
*There are many variations to this recipe. Darin uses corn on the cob (cutting the corn off after cooking the corn first). Brody says it is preferable to roast the corn on the cob on a grill, which adds a blackened appearance to the corn. He also suggests smoking the cobs of corn. I used frozen corn (corn on the cob is out of season as i type this) but i fried about 1/4 of the corn in a frying pan to get it blackened a bit. Brody uses ground chipotle powder rather than cumin. So feel free to add, subtract, and try the mexican flavors your family likes.
